Tag Archives: brown sugar

First things first: why are these called “funeral sandwiches?” In short, I don’t know, but I’d guess it’s because the only time you wouldn’t feel guilty about stuffing this many lip-smacking nitrates into your face would be after the death of a loved one. Luckily for you, I eat like I’m in mourning all the time, so let’s dig in.

These are somewhat similar to Ham Delights (though that link is not to the Dot-sanctioned recipe), but Morg voted that these are better, and I agree. The brown sugar and smoked salt really punch these up. Plus they’re just the right mix of sloppy and fancy, and that’s the way we do things here at Nummy.

Aight y’all – so I am still at the office at 4:45 on Thanksgiving’s Eve, but I cannot desert my Nummies without a little nip for Turkey Day.

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I realize these are a totally ridiculous choice considering they are not traditional Thanksgiving fareandthe original recipe calls for Ile de France brie, but I am out of Mountain Dew, so embrace it or shove off. Thankful attitude, no?

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Anyway, Morg made these for Emily’s party last weekend, and they were super popable and delicious. So much so that I will be making them tomorrow as starters for not one but two family affairs. Oh you’ll be thankful!

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mini phyllo tarts

wedge of brie, cubed

brown sugar

chopped pecans

honey

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Preheat oven to 350.

Place a cube of brie in each phyllo tart.

Sprinkle each tart with 1/2 tsp brown sugar. Top with 1/2 tsp chopped pecans and a dollop of honey.

Bake for 15-20 minutes, until brie is melted. (use more or less of each ingredient according to your preference)

This recipe comes to us by way of Southern Living via Bonnie. I haven’t had this brand of Brunswick yet, but I am always in favor of finding more ways to incorporate BBQ sauceand pork into anything. (It’s a Memphis addiction. And probably the healthiest one you can contract from the Bluff City, so don’t judge.)

Southern Living

Anyway, this appears to be a chop, pour and drop situation that allows your crock pot to do most of the work for you. And with the extensive film of dreary that is covering Tennessee this week, it’s the perfect solution to your mood-funk.

In short, I would like to put this in my belly and my belly in my fuzzy pants and my fuzzy pants in my bed. So I want to eat soup in bed. So really no different from any other day. Happy Friday!

While I was deciding which recipe to post today from my Nummy email archive, The Chef sent over this one, and it obviously trumped all the other options. And then I clicked over to find that TanyaNads had cosmically received The Chef’s bacon brainwaves down in NOLA and started the ball (of fat) rolling on her own!

Now that is what I call Kismet. Or “Bacon Thursday.” Whatever floats your boat. And what floats my boat is lard.

T-shirt from Big Bad Breakfast in Oxford, MS. Clearly, I own this.

I have had a version of this sweet, salty goodness at many an MCC wedding, which might make you think I run with a pretty posh crowd. Let me prove you wrong: When The Chef sent this over, he mentioned that this freezes well, so you should make a whole bunch.

He also mentioned that he’s actually eaten this “straight outta the freezer” and that it’s pretty good that way. Clearly, I was impressed. The man made himself a bacon lollipop. That’s just sexy.

I would suggest that you could add a little chili powder to the mix and no one would be mad, but I’ll leave that up to you. Either way, this treat is entirely worth the extra hour you’ll have to spend on The StairMaster to work it off. And that’s how long it’s been since I’ve been to the gym. I think The StairMaster is still a relevant piece of workout equipment. Fat. And. Happy.

This is a favorite go to dinner Chef John and I like to make. I normally serve with roasted potatoes, fennel, and onion and a side salad. It is a Michael Ruhlman recipe. – tsChef John says: If you haven’t noticed already, I’m a big fan of all things pork. When I’m having a hard time thinking of something to make, I’ll turn to this recipe. It’s really quick and easy, probably takes about 15 min total to prepare the marinade. Also, I find it to be more rewarding to create your own marinade rather than just pouring something out of the bottle (which I have no problem doing). I’d let this marinate for at least a few hours but letting it go over night is even better.

In a small pan combine the oil, zest, garlic, shallot, pepper, coriander, brown sugar, and 7 or 8 stems of thyme and cook it over medium high heat until the garlic and shallots are bubbling. Add the wine, bring the oil back up to heat for a few minutes, then remove the pan from the heat (it should cook for about 10 minutes in all) and allow it to cool till it’s not hot to the touch.

Pour it over the pork, add several more stems of fresh thyme, and let it marinate a half hour (or for up to three days, refrigerated, if you’re making this ahead).

Prepare a hot grill and cook the pork, removing the thyme stems, but keep as much of the aromats as will adhere to the pork, to medium rare.

This recipe comes from good friend and fellow chef, Nathaniel. It looks INSANE and I cannot wait to try it out! -ts

Chef Nathaniel says: This cookie caught my eye while waiting in the checkout line at Citarella. The ingredients were simple and basic. I thought to myself I could replicate this cookie and make it better. The key to a chocolate chip cookie is CHOCOLATE. Quality ingredients will create a quality outcome. Enjoy!

So okay, I don’t want to be a traitor to my generation and all (Clueless quote intended), but currently the North Carolina BBQ tradition is what’s flooding my Inbox. And until you Memphians step up your game or relinquish your sauce secrets, we’ll publish what’s being pushed, ya hear?

This is the sauce that goes with Lexington Pork Shoulder, and while I’m usually a Memphis BBQ purist, it sounds pretty darn good. Get mixy.